Layered Spaghetti Casserole
Yield
4 servingsPrep
30 minCook
20 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 30 | ounces |
spaghetti sauce
|
|
| 8 | ounces |
spaghetti
cooked and drained |
|
| 2 | large |
eggs
beaten |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 15 | ounces |
ricotta cheese
part-skim milk |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 867 | ml/g |
spaghetti sauce
|
|
| 231.2 | ml/g |
spaghetti
cooked and drained |
|
| 2 | large |
eggs
beaten |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 433.5 | ml/g |
ricotta cheese
part-skim milk |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
Directions
Heat the oven to 350 Degrees F.
Cook the ground beef in a 10-inch skillet, over medium-high heat, stirring occasionally, until brown the drain off the excess fat.
Stir in the spaghetti sauce and remove from the heat.
Mix the spaghetti, eggs, parmesan cheese, blending well, and spread in an ungreased rectangular baking dish , 13 X 9 X 2-inches.
Mix the ricotta cheese and parsley, blending well, then spread evenly over the spaghetti mixture.
Pour the sauce mixture over the ricotta cheese mixture.
Sprinkle with the mozzarella cheese.
Bake, uncovered, for about 20 minutes or until the mixture is hot and the cheese is melted.
Serve hot.
